6. i’m half man, half alley cat

i have a like-hate relationship with eggs.  definitely not love-hate, because i definitely can’t say i love eggs.  i like them, sometimes.  i hate them, most of the time.  sophia loves eggs, and she’s been gently coaxing me into trying eggs in different ways.  when we first started dating, i tried to make her over-easy eggs (her favorite) before a big exam…the first batch was burnt to a crisp, and the second batch was scrambled.  neither of those came close to being over-easy.

also, i hate egg yolks.  my way to describe them: sandy pee.  seriously, when you hard boil an egg, take a look at the yolk.  it has the consistency of sand and is yellow like pee.  thus, sandy pee.  ok, now that i’ve shared my weird visualizations of egg yolks, let’s get to to the noms.

part 1: baked avocado with an egg (inside). check out our inspiration here!  we don’t have a cast iron pan so we just used a small baking pan and propped the avocado halves up against the sides.  we topped them with salt, pepper, and paprika.  needless to say…my yolk went uneaten.  but the egg white and the avocado were delicious!  the avocado maintained its smooth consistency, and the baking really brought out the flavors.

part 2: sweet potato and chickpea hash.  there’s this vegetarian restaurant in baltimore called one world cafe that sophia and i used to go to all the time.  i must’ve tried 75% of the things on their menu before i moved to CA.  one of my favorite breakfast items was the tofu scramble, which was part of the inspiration for this dish.

what you need:

  • 2 medium sweet potatoes, diced
  • 1-2 tbs extra virgin olive oil
  • 1/2 medium yellow onion, peeled and diced
  • 3 cloves garlic, minced
  • 1 medium red/green/orange bell pepper, diced
  • 1 cup chickpeas, drained and rinsed
  • large pinches of: salt, pepper, and paprika, plus more at the end to taste
  • 1/2 block firm tofu

what you do:

  1. bring water to a boil in a large pot and add the diced sweet potatoes.  cook until tender, about 5-7 minutes; drain in a colander and put aside
  2. while the potatoes are cooking, heat olive oil over medium-high heat in a large non-stick skillet
  3. add the chopped onion, garlic, pepper, and chickpeas.  cook 5-10 minutes until starting to brown, stirring often
  4. transfer vegetables to a bowl, wipe out the pan and add a bit more oil.  add the sweet potatoes to the pan and spread out in a single layer; let cook for about 5 minutes or until slightly browned
  5. add the vegetables back to the pan and toss with the sweet potatoes.  season with paprika, salt, and pepper to taste
  6. makes about 4 servings…we definitely have plenty of leftovers!

sweet potato hash & baked avocado with egg

hope you enjoy this as much as we did.  happy sunday!

cherry blossoms outside my apartment - spring is herrre